Seed and Nut Chocolate Block

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Ingredients

• 1/2 cup each of pumpkin seeds & sunflower seeds

• 1/2 cup, chopped each of almonds, walnuts & cashew nuts

• 1 1/2 tablespoons sesame seeds

• 1/2 cup raisins

• 1 teaspoons sea salt

• 450 grams dark chocolate

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Method

1. Heat oven to 170’C

2. Line a 25 x 20 cm tin with baking paper and 1 x baking tray

3. Combine the pumpkin and sunflower and sesame seeds along with the chopped nuts in a large mixing bowl and put onto the lined baking tray

4. Place in the oven and bake about 10-12 minutes or until golden

5. Remove from the oven and set aside to cool

6. Add the raisins and the salt

7. Once the nut mixture is completely cool gently melt 2/3 of the chocolate in the microwave or a double boiler - reserving the final 1/3 as the ‘seed’ to temper the chocolate (prevents blooming where chocolate looks streaky or spotty)

8. Once chocolate is melted stir in reserved chocolate and swirl to cool the melted chocolate (tempering)

9. Reserving a handful of the nut mixture add the remainder to the melted chocolate and mix to combine.

10. Pour the mixture into the prepared tin and sprinkle with reserved nuts and seeds

11. Place in fridge to cool

12. Cut into squares before completely set (or if you forget remove from fridge and allow chocolate to sit at room temperature for about 20 minutes before you try and cut it or it will shatter)

13. Store in an airtight container in the fridge